Deliciously Healthy: Thai Coconut Keto Curry Recipe

Are you following a keto diet but still craving the flavors of your favorite Thai curry? Look no further! In this blog post, we’ll show you how to make a delicious and satisfying Thai coconut keto curry that will satisfy your cravings while keeping you in ketosis. With the perfect balance of flavors from coconut milk, spices, and fresh herbs, this curry is sure to become a new favorite in your keto recipe repertoire. So grab your ingredients and get ready to indulge in a flavorful and low-carb meal that won’t derail your diet.

Red curry is a popular Thai dish that combines the flavors of red curry with coconut milk and chicken. Thai curries differ from Indian curries because they are typically higher, whereas Indian curries are traditionally thicker and more hearty.

Thai Coconut Keto Curry

This Thai coconut keto curry recipe perfectly marries the flavors of hearty red curry with light and creamy coconut milk. The additional of chicken, basil, and lime helps bolster this dish into a well-rounded low-carb meal perfect for lunch or dinner.

PREP TIME-15 mins COOK TIME-18 mins TOTAL TIME-33 mins

Ingredients

For the Chicken Curry:

•  1 (13½-ounce) can full-fat coconut milk, divided
•  1 tsp red curry paste
•  2 cloves garlic, minced
•  1 lime, juiced
•  2 fresh Thai chilies, chopped (remove seeds for less heat)
•  1 lb boneless, skinless chicken thighs, flattened
•  1 tbsp coconut oil
•  ½ red bell pepper, cut into strips
•  ½ yellow or green bell pepper, cut into strips
•  ½ cup chicken stock
•  leaves from 1 bunch fresh Thai basil, chopped, divided
•  2 tbsp unsweetened coconut flakes
• For the Cauliflower Rice:
•  1 tbsp coconut oil
•  ¼ red onion, chopped
•  1 cup grated cauliflower florets
•  Thai basil leaves (reserved from above), chopped
•  ¼ tsp salt
• For Garnish:
•  1 jalapeño pepper, sliced
•  1 lime, quartered

Directions

1. Marinate the chicken: Shake the can of coconut milk vigorously. In a mixing bowl, whisk together ¼ cup of the coconut milk, the red curry paste, garlic, lime juice, and Thai chilies. Add the chicken and toss to coat. Allow to marinate for 5 minutes.
2. Make the curry: In a large sauté pan, heat 1 tablespoon of coconut oil over medium-high heat, then add the bell peppers and sauté for 2 to 3 minutes. Put the marinated chicken and any remaining marinade in the pan and sauté for 3 to 4 minutes, then pour in the chicken stock and simmer for 5 minutes.
3. Whisk the remaining coconut milk, half of the Thai basil, and the coconut flakes into the pan and allow to simmer for about 3 minutes, until the chicken is no longer pink in the center and the internal temperature reaches 165°F.
4. While the chicken curry is simmering, make the rice: In another sauté pan, heat 1 tablespoon of coconut oil over medium-high heat, then add the red onion and cook for 2 to 3 minutes. Add the grated cauliflower and remaining Thai basil and cook for an additional 2 to 3 minutes, until the rice has begun to brown. Season with the salt and divide among 4 serving plates.
5. Serve the keto curry over the cauliflower rice, garnished with sliced jalapeño and lime quarters. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Indulge in the delicious flavors of Thai Coconut Keto Curry, a perfect choice for those following a keto lifestyle. This flavorful and aromatic dish combines tender chicken, creamy coconut milk, and a blend of spices to create a satisfying meal that is low in carbs and high in taste. Whether you’re new to the keto diet or a seasoned pro, this Thai Coconut Keto curry is sure to become a favorite in your recipe repertoire. Give it a try and let us know in the comments how much you enjoyed this flavorful and keto-friendly dish. Bon appétit!

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